It’s Spring, it’s Easter and time for ham.You’ve reached out to me with questions and even confessed that you cheat sometimes—“My family doesn’t know it, but I use the glaze that comes with the ham.” The question of the month is how-to make a star attraction ham. That diamond ‘n clove e studded ham on the carving board says special and it’s not hard to create.

Spiced Grilled Ham with Citrus Glaze (Recipe and photo provided courtesy of the National Pork Board)

Whether you’re oven-roasting or putting the ham on the grill, it’s easy to embellish and glaze. Here are three glazes, Classic Pineapple, Dijon Mustard or Citrus. They’re infused with flavor and your choice will pair perfectly with the ham. Let’s get started, you’ll see how easy it is to give a menu classic just a little swag to make your family say wow!

Preheat a gas or charcoal grill to medium-hot (375° to 425°F). Prepare the grill for indirect cooking: For a gas grill, turn off the center burner; for a charcoal grill, bank the coals on either side; place a drip pan under the grate between the heat sources.

Score a diamond pattern into the ham, about 1/4-inch deep into any fat. Combine the coriander, paprika, cumin, cinnamon, and cloves. Rub the spice mixture over all sides of the ham. Place the ham, flat side down, in the center of the grill over the drip pan. Cover and cook, adding briquettes to a charcoal grill as necessary to maintain the heat, until the internal temperature of the ham reaches 140°F, 1 1/2 to 2 hours or 15 to 18 minutes per pound.

In a small bowl, combine the marmalade, orange juice, and sugar. Brush the marmalade mixture over the ham. Cover and grill 5 minutes, until the glaze is lightly caramelized. Remove the ham from the grill, transfer to a cutting board, and let rest 15 to 30 minutes before slicing. Makes 12 to 14 servings

Grilled Pork Tenderloin

When it comes to cooking ‘cue, here are a few tips from the pros:

Uncle E, of Chicago, says “For tender juicy ribs, always remove the membrane from the underside of the slab and season the meat the night before.”

Joann Witherell, Vice President of Culinary, Allen Brothers Steaks:

“The key to taking the guesswork out of grilling pork or any meat is to use a meat thermometer to make sure the doneness is just right. Before slicing, let the meat rest 5 to 15 minutes depending on the size of the cut you’re grilling -- this helps redistribute the meat juices.”

Ed Mitchell is cooking ‘cue from North Carolina to the Big Apple BBQ.

His specialty is whole hog barbecue; he uses organic pork, and says "cook low and slow to develop the rich smoky flavor." Sample Ed's 'cue at The Pit restaurant in Raliegh, North Carolina.